Monday, 15 September 2014

So, what the
heck is Swai? When you google Swai, that is the #2 result that pops
up: What the heck is Swai. So, apparently, I am not the only person
wondering. Swai is a river-farmed catfish that comes from Southeast
Asia. The fillets that I purchased at Big Y came from Vietnam. And
they were frozen. You can read more about Swai in this great article by Tightwad Todwho writes for Consumer
Reports. 159 people comment on this article and tell you how they
prepared their Swai, so it’s a fantastic resource.

If you love
white fish that is firm and flakey, you will love swai fish.

Swai boasts
that it tastes like tilapia, but it's really more like haddock or whiting. It
has no fishy taste all all. It's delicious!

Swai is also
very affordable and can be purchased for anywhere between $2 to $4 less per
pound than other white fish. Swai is a white-flesh fish (typically available in fillet form) with a sweet
mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to
experts. It can be prepared simply, but also takes well to sauces. A 3.5-ounce
serving of plain fish contains around 90 calories, 4 grams of fat (1.5
saturated), 45 grams of cholesterol and 50 milligrams of sodium.

Ingredients:

1 lb swai or tilapia

4 tsp olive oil

4 tsp rice
vinegar

3 tsp light soy sauce

2 tbsp minced garlic

½ tsp dried
ginger

Sesame seeds (I just shook the seeds over the fish so not
sure how much would be needed)

Method:

Spray a
broiler pan so the fish won’t stick salt and pepper the fish on both sides and
place on the broiler. Whisk together the remaining ingredients with the
exception of sesame seeds.

Pour over the fish and shack on some seeds.

Broil on
lo about 8 inches from the heat source for 20 minutes or until white and flaky.